0.0 0

Fresh Butternut Squash Salad

This unusual salad mixes paper-thin slices of raw butternut squash with slivers of prosciutto, chunks of Parmesan cheese and toasted walnuts. If the squash isn't completely fresh, blanch the ribbons in boiling water for 2 minutes to soften them slightly and bring out their flavor.

slideshow Terrific Green Salads

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1 medium butternut squash (about 2 pounds), peeled
  • 1 cup walnut halves (3 ounces)
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 ounces thinly sliced prosciutto, cut into 2-inch strips
  • 2 ounces Parmesan cheese, shaved (1 cup)


  1. Preheat the oven to 350°. Cut off the bulbous portion of the squash and reserve for another use. Using a mandoline adjusted to the thinnest setting, slice the neck of the squash lengthwise into long, thin ribbons.
  2. Spread the walnuts in a pie plate and toast for about 6 minutes, until fragrant. Let cool slightly, then coarsely chop. Transfer the squash to a bowl, toss with the vinegar and season with salt and pepper. Lightly stir in the olive oil, prosciutto and walnuts, garnish with the Parmesan and serve.
Contributed By Photo © Ellie Miller Published October 2005

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


481582 2013-12-06 Marc Meyer fall|winter|fast-column|dinner-party|thanksgiving|american|italian|salads|4|fast|weeknight-dinner october-2005,Marc Meyer,Five Points,butternut squash salad,fall vegetables,raw butternut squash,salad recipe recipes,fresh-butternut-squash-salad 481582